Steak and Goat Cheese Salad
Serves 1
Time 12 min
Transform a green salad into a satisfying, balanced entree by adding a small portion of good-quality beef from animals raised without antibiotics and added hormones.
Special Diets:
Ingredients
- 1 (3-ounce) piece beef sirloin flap steak (or another beef steak)
- 2 1/2 tablespoons prepared balsamic vinaigrette, divided
- 3 cups roughly chopped romaine lettuce, shaved with a vegetable peeler into thin strips
- 1 carrot
- 1 ounce goat cheese crumbles
Method
Heat a grill pan or large skillet over medium-high heat.
Brush steak all over with 1/2 tablespoon vinaigrette.
Cook steak, flipping once, to desired doneness, 4 to 5 minutes total.
Remove to cutting board to rest 5 minutes.
Toss together lettuce, carrots and remaining vinaigrette in a large bowl.
Transfer salad to a dinner plate.
Thinly slice steak against the grain and arrange on top of salad.
Sprinkle with cheese and serve.
Toss together lettuce, carrots and remaining vinaigrette in a large bowl.
Transfer salad to a dinner plate.
Thinly slice steak against the grain and arrange on top of salad.
Sprinkle with cheese and serve.
Nutritional Info:
Per serving: 330 calories (180 from fat), 20g total fat, 7g saturated fat, 40mg cholesterol, 450mg sodium, 13g carbohydrates (5g dietary fiber, 6g sugar), 24g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (3-ounce) piece beef sirloin flap steak (or another beef steak)
- 2 1/2 tablespoons prepared balsamic vinaigrette, divided
- 3 cups roughly chopped romaine lettuce, shaved with a vegetable peeler into thin strips
- 1 carrot
- 1 ounce goat cheese crumbles